000162658 001__ 162658 000162658 005__ 20251017144654.0 000162658 0247_ $$2doi$$a10.1002/mnfr.70189 000162658 0248_ $$2sideral$$a145201 000162658 037__ $$aART-2025-145201 000162658 041__ $$aeng 000162658 100__ $$aRueda-De Torre, Isabel$$uUniversidad de Zaragoza 000162658 245__ $$aEffect of the Consumption of Lean Red Meat from Beef (Pirenaica Breed) Versus Lean White Meat (Chicken) on the Gut Microbiota: A Randomized Cross‐Over Study in Healthy Young Adults 000162658 260__ $$c2025 000162658 5060_ $$aAccess copy available to the general public$$fUnrestricted 000162658 5203_ $$aLimited evidence exists regarding the impact of meat consumption on the human gut microbiota, with factors such as animal source, production system, and cooking methods often overlooked. This study evaluates the effect of Pirenaica breed beef or conventional chicken‐based diets on the gut microbiota of healthy adults. A randomized cross‐over controlled trial with two 8‐week periods, separated by a 5‐week washout, is carried out. Participants consume either Pirenaica breed beef or chicken three times per week with their diet. Stool samples are collected at the beginning and end of each period. Gut microbiota is analyzed via amplification and sequencing of V3–V4 regions of 16S rRNA. Alpha diversity and relative abundances at phylum and genus levels are calculated. Sixteen participants are included (mean age 20.12 ± 2.36 years). Both diets induce modest changes in microbial composition, with no significant differences between groups. At the phylum level, Bacillota increased, while Synergistota, Chloroflexota, and Pseudomonadota decreased. Alpha diversity parameters declined significantly after the chicken‐based diet, although overall reduction in microbial diversity was observed across both interventions. The consumption of lean red meat or lean white meat as part of habitual diet produces similar effects on the gut microbiota. 000162658 536__ $$9info:eu-repo/grantAgreement/EUR/FEDER/INTERREG-V-A-POCTEFA-2014-2020-EFA144-16-DIETAPYR2 000162658 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 000162658 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000162658 700__ $$aPlaza-Diaz, Julio 000162658 700__ $$aMiguel-Berges, María L. 000162658 700__ $$aGil, Angel 000162658 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza 000162658 700__ $$0(orcid)0000-0002-3007-302X$$aEsteban, Luis Mariano 000162658 700__ $$aSabroso-Lasa, Sergio 000162658 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María M.$$uUniversidad de Zaragoza 000162658 700__ $$0(orcid)0000-0001-8991-325X$$aSantolaria, Pilar$$uUniversidad de Zaragoza 000162658 700__ $$0(orcid)0000-0003-0454-653X$$aMoreno, Luis A.$$uUniversidad de Zaragoza 000162658 700__ $$0(orcid)0000-0002-0303-7912$$aSantaliestra-Pasías, Alba M.$$uUniversidad de Zaragoza 000162658 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería 000162658 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología 000162658 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000162658 7102_ $$11011$$2615$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Medic.Prevent.Salud Públ. 000162658 773__ $$g(2025), e70189 [13 pp.]$$pMOL NUTR FOOD RES$$tMOLECULAR NUTRITION & FOOD RESEARCH$$x1613-4125 000162658 8564_ $$s1545134$$uhttps://zaguan.unizar.es/record/162658/files/texto_completo.pdf$$yVersión publicada 000162658 8564_ $$s2544744$$uhttps://zaguan.unizar.es/record/162658/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000162658 909CO $$ooai:zaguan.unizar.es:162658$$particulos$$pdriver 000162658 951__ $$a2025-10-17-14:37:40 000162658 980__ $$aARTICLE